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Chocolate Coated Lemon Cashew Bars

I love this no bake recipe. So simple to make and protein rich thanks to the addition of cashew nuts and cashew nut butter. It is also grain free making it paleo friendly. My kids love this bar. A great healthy treat. Make up a big batch, cut it up into bars and freeze. Delicious straight from the freezer.

Chocolate Coated Lemon Cashew Bars

Overview

Difficulty – Easy

Time – 15 minutes plus chilling time

Serves – 12 bars

What’s good about it?

Many shop bought bars are full of syrups and sugar.  This delicious treat is protein rich thanks to the addition of nuts and contains plenty of healthy fats.  Using xylitol helps keep the sugar content low. You can freeze this bar so why not make up a big batch so you have a healthy treat always to hand.

 

Did you Know?

This bar would also work well using orange juice instead of the lemon. If you like making your own home made bars why not check out some of our other recipes like my mincemeat cake bar or protein carrot bars

Ingredients

Makes 16 bars

 

150g cashew nuts

50g coconut flour

60g desiccated coconut

Zest and juice of 2 lemons

115g soft pitted dates

50g cashew nut butter

50g dried berries

30g mixed seeds

Coating

150g dairy free, sugar free chocolate

1tbsp coconut oil

Instructions

  1. Line a square 20cm baking tin with baking parchment paper. Place the cashew nuts in a food processor and grind up to form a flour.
  2. Add the coconut flour and coconut and pulse to combine. Add the lemon juice, dates, cashew nut butter and process to break up the dates and combine into the mixture. Pulse in the berries and seeds. Make sure they are thoroughly mixed.
  3. With wet hands press the mixture into the tin. Press down firmly.
  4. Melt the chocolate and oil in a pan over a low heat. Once melted pour over the bar.
  5. Chill in the fridge until firm Cut into bars to serve.

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